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English Carrot Pudding

Name: English Carrot Pudding
Yield: 16 servings
Ingredients: one pound of grated carrots; twelve ounces of finely-chopped suet; one pound of raisins; one pound of currants; one pound of boiled potatoes; one pound of brown sugar; one pound and eight ounces of flour; one teaspoonful of soda; a little salt

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 16

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

583Calories

7 gProtein

95 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein7 g

Carbohydrates95 g

Fiber2.7 g

Sugars47 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol14 mg

Sodium103 mg

Potassium563 mg

Calcium77 mg

Iron3.8 mg

Magnesium40 mg

Phosphorus116 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A243 mcg

Vitamin E0.9 mg

Vitamin K6.2 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate76 mcg

Choline11 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 170. The excerpt below is the record exactly as published.

ENGLISH CARROT PUDDING. One pound of grated carrots, twelve ounces of finely-chopped suet, one pound of raisins, one pound of currants, one pound of boiled potatoes (grated when cold), one pound of brown sugar, one pound and eight ounces of flour, one tea- spoonful of soda, a little salt

Cook this with the app: pantry check, scaling, and the assistant.